To baste or not to baste? Find out when to use what sauce, and how, here.

A guide to barbecue sauce

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<p>The Editorial Team of Chatelaine magazine.</p>

The Kitchen Apprentice

<img src="http://www.chatelaine.com/wp-content/uploads/2015/04/Triple-Tested.png" style="float:left;padding-right:4px;width:120px;"><strong>Welcome to The Chatelaine Kitchen.</strong>
 
What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

Recipes

Chatelaine Kitchen

The Kitchen Apprentice, Louisa Clements, shows how to choose, pit, peel and prepare delicious summer peach recipes.

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Nope, it's not a vegetable. Improve your fruit IQ with these facts.

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It's all about balance. Learn how each ingredient factors into a great marinade here.

How to make the best grilling marinades

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Grilling

Starting in June, it's time to go local. Here's how to pick the best berries, keep them fresh for longer, and use them in both sweet and savoury dishes.

5 things you need to know about strawberries

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The Kitchen Apprentice

Barbecue sauce 101

How to buy, store, peel and prepare peaches

5 things you didn't know about zucchini

How to make the best grilling marinades

5 tips on buying, using and storing strawberries